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Eggplant Napoleons: by D'sMom

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  • Eggplant Napoleons: by D'sMom

    Eggplant Napoleons:

    I havent tried this yet.It sounds luscious.

    3/4 c.Ricotta cheese
    1&1/2 tsp.fresh thyme(or any herb mixture)
    1/2 lb.Mozarella cheese,cut into 1/2" slices
    olive oil
    1 lb.eggplant,sliced into 1/8" slices
    1 lb.zucchini,cut into 1/8" slices
    1 lb.potatoes sliced into 1/8"slices
    2 red onions,sliced into 1/8" rings

    Brush sliced veggies w/olive oil & sprinkle with salt & pepper.Roast or grill in oven til tender & brown.Cool before assembling.Mix Ricotta,thyme,salt & pepper(This is the glue that holds it together.)

    To assemble:

    Place eggplant slices on oiled baking sheet.Cover with 1 TBLS.of Ricotta mixture.Layer other veggies as high as you like.Make sure you end with another layer of eggplant on top.Bake 5 minutes or til cheese is melted & veggies are hot.

    Serve with Marinara sauce.
    You can also lower fat content by using reduced fat cheeses